South_American
South American - Argentinian and Uruguayan Asado
Provoleta a la Parrilla (Cast Iron Grilled Provolone with Oregano)
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 1 thick wheel of aged Argentinian provolone cheese (provoleta, about 250g, 2cm thick)
- • 1 tbsp extra virgin olive oil
- • 1 tsp dried oregano
- • 1/2 tsp crushed red pepper flakes (ají molido)
- • 1 pinch sea salt
- • Crusty baguette slices, to serve
Preparation Steps
1
Phase 1
Dust the provoleta wheel lightly with flour or let sit uncovered in the fridge for 2 hours to dry the exterior.
2
Phase 2
Drizzle both sides with olive oil, dried oregano, and ají molido.
3
Phase 3
Place directly onto a smoking hot cast iron skillet or over clean, well-oiled grill grates over high heat.
4
Phase 4
Sear for 2-3 minutes until a crisp golden crust forms on the bottom; carefully flip with a wide metal spatula and sear second side for 2 minutes until bubbly and molten in the center.
5
Phase 5
Serve bubbling hot directly from the cast iron skillet with toasted crusty baguette slices.